**CRUST**
3 tb Grape-Nuts
1 tb Walnuts — chopped
1 tb Sugar
**CAKE**
16 oz Nonfat cottage cheese
12 oz Lowfat cream cheese —
Softened
1 1/4 c Sugar
1 1/3 c Lowfat sour cream
2 lg Eggs
2 lg Egg whites
1/3 c All-purpose flour
2 tb Instant coffee powder —
Expresso
3 tb Coffee liqueur
4 ts Unsweetened cocoa powder
1/4 ts Salt
1/8 ts Cinnamon
Preheat oven to 300F. Line bottom of 9″ springform pan with parchment
paper; coat with vegetable cooking spray.
Prepare crust: Combine cereal, walnuts and sugar in food processor; pulse
to coarse crumbs. Sprinkle over bottom of prepared pan.
Spoon cottage cheese into fine-mesh siever set over bowl. Cover with
plastic wrap and press to remove excess liquid. Transfer to food processor
and process until smooth, 2 minutes. Add cream cheese, sugar, sour cream,
eggs, egg whites and flour. Process until blended, about 15 seconds.
Dissolve instant expresso in liqueur in cup. add to processor with cocoa,
salt and cinnamon. Process until blended, 15 seconds. Pour into prepared
pan. Bake 1 1/4 hours, until just set in center. Turn off oven. Leave
cheesecake in oven 30 minutes. Transfer to wire rack. Run thin knife or
spatula around edges of pan. Cool completely. Cover and refrigerate 4
hours or overnight. remove sides of pan and garnish with coffee beans or
powder.
Yields
16 Servings